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Margarines Fortified with α-Linolenic Acid, Eicosapentaenoic Acid, or Docosahexaenoic Acid Alter the Fatty Acid Composition of Erythrocytes but Do Not Affect the Antioxidant Status of Healthy Adults

Nutritionα-Linolenic AcidFood Bioactive CompoundLipid NutritionMedicineLipid PeroxidationPhysiologyAntioxidant StatusDocosahexaenoic Acid AlterPublic HealthMetabolismMicronutrientsOxidative Stress